Training courses for the milling industry

As Head of R&D at EUROGERM-IBERIA, I lead the development of tailored, high-performance solutions designed to transform our customers’ needs into market-ready products. By combining technical expertise, creativity, and a deep understanding of ingredients, I optimize textures, aspect, taste, and functionality to deliver solutions that fit perfectly into our clients’ production lines.
Our added value lies in our extensive knowledge of recipes and industrial processes. Through close co-development partnerships, we translate each request into a comprehensive, customized solution that fits perfectly within our customers’ operations.
With 15 years at the company and over 25 years of industry experience, I bring a strong global perspective gained through international projects, further strengthening innovation and contributing to the Group’s worldwide expertise.

“With my team, I oversee the development of baking solutions for France, Europe, and export markets. My scope covers two major product families: creams (pastry creams for filling or for pastries, mousses, béchamel sauces, etc.) and yellow batters (cakes, muffins, cookies, sponge cakes, etc.). Thanks to my solid knowledge of ingredients and how they interact, I adapt formulations to best meet the technical and creative needs of each customer, guaranteeing performance, consistency, and quality.”

“My role is to demonstrate, through practical experience, in real-world conditions or in the pilot lab, the impact of ingredients on dough behavior and the quality of finished products. I focus on demonstration, comparison of tests, and experimentation to directly link theory and practical application.”

As head of a high-performing analytical team, I lead a range of activities including the characterization of our clients’ wheat and flour. My role is to ensure the quality of our raw materials and finished products in order to deliver the highest level of customer satisfaction.
I also oversee the implementation and development of innovative analytical methods to maintain optimal performance for our strategic ingredients.
As part of my responsibilities, I ensure that our manufacturing processes comply with all application requirements in terms of technical and sensory quality, while strictly meeting food safety and quality standards.
I also share our expertise by providing training to both clients and colleagues on the physico chemical aspects of the wheat-to-bread value chain.
The diversity of my responsibilities at Eurogerm enriches my daily work with new experiences and knowledge that I am always pleased to share.

For more than 20 years at EUROGERM, I have been supporting our customers in the bakery and pastry industry and other flour users in various Latin American countries, which has allowed me to work on many concrete cases and discover how multiple industrial sites operate. Every person, every place, and every customer is a source of learning, and I enjoy sharing the lessons I have learned over my years of experience.

As a test baker technician specializing in quality control in bread making, Gaël brings his expertise in baking practices and analysis methods to bear on training at the EUROGERM Academy.

“Thanks to my experience in evaluating dough characteristics (rheological behavior, fermentation, consistency, and tolerance), as well as identifying manufacturing defects in finished products, I assist our customers in analyzing, interpreting, and improving their processes.”

My objective is to share my more than 30 years of experience in flour quality, milling, and bread formulation.
I am a chemist by training, having worked in a large mill and as the founding partner of Eurogerm in Brazil since 2008

Specializing in sensory evaluation, Naël works with our clients through EUROGERM Academy training courses, teaching them about sensory mechanisms and methodologies for sensory evaluation of bakery products. He helps them master techniques for the discriminative and descriptive analysis of color, flavor, and texture, as well as the interpretation of results and the integration of sensory data into quality and innovation processes.
“Despite increasingly complex demands regarding composition, price, environmental friendliness, health and nutrition claims, etc., the sensory profile of a food product remains the element most sought after by consumers today. It is in this context that sensory analysis is a very powerful tool for better identifying current and future expectations, and represents a strategic lever in the promotion and marketing of recipes and solutions to employees and directly to consumers.”

Passionate about science and technology in milling, baking, and pastry making, he creates learning opportunities that connect knowledge with the expertise of Eurogerm Group customers, partners, and employees.
He also trains people on topics like sourdough, European, North American, and South American manufacturing processes, fermentation methods, and nutritional improvements.

Responsible for developing and defining solutions/products tailored to the specific needs of customers in all sectors (milling, industrial baking, pastry making). He is solely responsible for formulation for the industrial baking sector in France and Europe.
He is also responsible for coordinating and monitoring the following tasks: Checking/diagnosing flour received from customers/evaluating raw materials as part of sourcing/checking raw material and finished porducts in conjunction with the Quality department/providing technical assistance to customers/training customers through EG Academy/evaluating finished products through sensory analysis/creating technical data sheets for the solutions proposed

“My intention is that, with every interaction during trainings, I can add value to the client’s journey—whether through a technical topic, formulation strategy, communication, or simply a shared passion for the subject. At the same time, I seek to be inspired by each experience to continuously grow as a professional, turning needs into increasingly accurate and effective solutions”.